Tagged Questions

Yeast is a one-celled organism that provides the leavening (rise) to breads. It is usually sold dry, in small granules, and must be activated with water and heat. Yeast is also used to ferment wine and beer: it consumes sugar, and produces alcohol as a byproduct.

I have made bread using both sponge and preferments. The sponge bread does not taste as sour as preferment bread.
Does preferment add sourness to taste? What other flavors can we expect? What can I ...

Is there a reason, besides the beautiful appearance, that cinnamon is added as a swirl instead of added directly to the dough? I heard once that it inhibited the yeast but I can't find confirmation of ...

when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so I think this could be my problem, however when I do get ...

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt.
The question comes to ...

I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? The mix has no butter or eggs by the way.
...

This might seem like barbaric question, but is it possible to bring refrigerated biga up to "frisky" temperature in a microwave, without damaging it?
I'm too impatient to just let the warm room take ...

I purchased a 25 gm active dry yeast. It says to use it with 500 ml flour. However I just want to make a couple of pizza bases, 100 gm each max. So can I use 40% of it today, and use the rest later? ...

I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat control. Any suggestions? Also, I left the ...

At some point in the past, I had purhased a large amount (maybe a pound) of instant yeast at a restaurant supply store. I transfered it to a glass container, and have been keeping it in the fridge. ...

Lately I've been making a lot of no-knead bread, not out of laziness, just love the crustiness and rich flavor.
I was thinking about trying to make a loaf but use wine for some of the liquid because ...

I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is ...

I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the one thing I'm unsure of is rising time. ...

I've heard that I can actually buy a large box of fresh yeast cubes, freeze it, and take one out of the freezer twelve hours before using it, to let it slowly get to room temperature again.
How long ...

I currently have a largish bottle of cider fermenting away in my kitchen. I will rack it in the next weeks. I prepared the batch from mashed apples (not juice) and I expect some sediment of yeast and ...

I'm a little confused as to what are the difference between them, when should I use which?
Also, how long is the lifespan and proper care after opening of these products? If I don't bake that often ...

I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to encourage more wild yeast to colonize it - ...

It is easy to make soda by adding sugar and yeast to a bottle of water and closing it tightly. However, checking different recipes, I did not get what is the best condition for this. I have a couple ...

Normally, baking powder is preferred to yeast for making cake. I wanted to make simple light cake with yeast (using bread machine), but I face a problem that is not addressed in recipes (at least, I ...

I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder?
I know there ...

I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast.
It seems from this question that I do not need to proof the dried ...